Celebrity Recipes for NVW '95
6oz / 175g wholemeal shortcrust pastry made with:
4oz / 100g wholemeal flour
2oz / 50g oats
pinch salt
1½oz
/ 40g margarine
1½oz
/ 40g white vegetable fat
Filling:
1oz / 25g margarine
1 bunch spring onions, trimmed, washed and chopped
2 bunches watercress, washed and roughly chopped
2 free-range eggs, size 3
¼pt
/ 150ml natural yoghurt
2tbs / 30ml milk
4tsp salt
¼tsp
Schwartz Ground Black Pepper
1tsp Schwartz Mixed Herbs
1tsp Schwartz Parsley
4oz / 100g vegetarian Cheddar cheese, grated
1.
Pre-heat oven to 400°F/200°C/Gas Mark
6. Roll out the pastry and use to line a 8in / 200mm flan ring. Cover
with greaseproof paper and a weight (usually dried beans) and
bake for
10-15 minutes.
2. Melt the margarine in a saucepan
and gently fry the spring onions for 2-3 minutes. Add the watercress,
cover and cook over a low heat for a further 2-3 minutes.
3. Beat the eggs with the yoghurt,
milk, salt, Black Pepper, Mixed Herbs and Parsley. Place the watercress
and spring onions in the bottom of the flan case sprinkle
with the cheese and pour over the egg and yoghurt mixture.
Bake for 25-30 minutes, or until firm to the touch.
Serve hot or cold with a salad or fresh vegetables.
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Other recipes in this series:
Corn Roulade with Mushroom Filling
Mango Fool
Wild Mushroom Risotto
Cheese and Lentil
Gratin
Damon's Potatoes
Bruschetta with
Stamp Collection Vegetable Chips
Marmite Snacks
Vegemince Chilli
in Taco Shells
Aubergine Caponata |
